Dark Chocolate Mousse - Dallas News | myFOXdfw.com

Dark Chocolate Mousse

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¾ cup Semi Sweet Chocolate Morsels, of finer quality

2 each Eggs, separated whites & yolks

1 cup Heavy Whipping Cream

¼ cup Sugar

1 tsp Vanilla Extract

Sweetened Whipped Cream for garnish (recipe below or could sub store bought whipped topping)

Chocolate Shavings for garnish

¼ cup Fresh Blueberries, Optional garnish


In a medium mixing bowl over a sauce pan with simmering water begin to melt the chocolate. In another bowl whip together the heavy whipping cream, sugar and vanilla till thicken and set aside. In a 3rd bowl whisk the egg whites till they form soft peaks. When the chocolate is thoroughly melted, stir the egg yolks into the hot melted chocolate. Fold the whipped egg whites slowly into the chocolate. Follow that by folding the whipped cream into the chocolate mixture. Continue till smooth.

Dish up into 4 stemmed glasses and chill till service. Finish with a dollop of sweetened whip cream for service. For a different surprise, fold blueberries into the chocolate mousse before portioning into the glasses.

Yields: 4 Servings


Sweetened Whipped Cream

1 cup heavy cream

2 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract


Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.

The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.

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